Description
Enjoy these easy, crispy zucchini chips with Parmesan for a healthy and flavorful snack. They are baked to perfection, offering a satisfying crunch with every bite.
Ingredients
Scale
- 2 medium Zucchini
- 1/2 cup Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder (optional)
- 1/2 teaspoon Paprika (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini into 1/8-inch thick rounds using a mandoline or sharp knife.
- Pat the zucchini slices very dry with paper towels to remove excess moisture.
- In a bowl, toss the zucchini slices with olive oil, salt, pepper, Parmesan cheese, and any optional seasonings like garlic powder or paprika until evenly coated.
- Arrange the seasoned zucchini chips in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 15–20 minutes, flipping the chips halfway through, until the edges are golden brown and the chips are crisp.
- Let the zucchini chips cool on the baking sheet for 5 minutes to crisp up further before serving.
- Optionally, sprinkle with extra Parmesan cheese and chopped parsley for added flavor and color.
Notes
- For best results, choose firm, medium-sized zucchini.
- Drying the zucchini slices thoroughly is crucial for achieving crispiness.
- Do not overcrowd the baking sheet to allow for proper air circulation.
- Cooling the chips after baking helps them to firm up and become crispier.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg